MINT BROWNIES

2 c. butter – melted
3/4 c. cocoa
2 1/4 c. sugar
6 eggs – beaten

Combine above ingredients and mix well. Add the following to the mixture:

2 c. flour
1/8 tsp. salt
2 tsp. vanilla

Bake this brownie layer in a Texas sheet cake pan or two 9″ x 13″ pans for this amount. Bake at 350 for 15 minutes (add 8-10 minutes if you use two 9″ x 13″ pans. Cool completely.

Mint frosting

4 c. powdered sugar
1/2 c. butter – melted
5 Tbsp. milk
6 drops food coloring
2 tsp. mint or peppermint extract

Spread frosting on chilled cake and then chill again. Melt a bag of semi-sweet chocolate chips and spread for top layer. Chill.

My friend Rebecca introduced these to me about 4-5 years ago.

CHEX MUDDY BUDDIES

1 tsp. vanilla
1 1/2 c. powdered sugar
1/2 c. peanut butter
1 c. semisweet chocolate chips
1/4 c. butter*
9 c. Chex cereal (any variety)

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Store in airtight container in refrigerator.

*Do not use spread or tub products.